Step-by-Step Instructions
1. Wash and thoroughly dry the fresh herbs to prevent bacteria growth.
2. Lightly bruise the herbs by gently crushing them with your fingers or a spoon to release their oils.
3. Peel and slightly crush the garlic cloves if using.
4. Pour the olive oil into a small saucepan and warm it over low heat until it reaches about 140°F (60°C). Do not let it boil.
5. Remove the oil from heat and add the herbs and garlic to the warm oil.
6. Let the mixture cool to room temperature, then cover and let it infuse for 1-2 hours.
7. After infusing, strain the oil through a fine mesh strainer or cheesecloth into a clean glass bottle.
8. Seal the bottle tightly and store it in a cool, dark place.
9. Use within 1 month for best flavor and safety.